Wild Love Vegan Food, Los Angeles, CA (2025)

11/14/2025

We had the honor and the creative pleasure of catering Rainey Qualley & Anthony Wilson’s Halloween-Themed Wedding 🖤

It was beautifully elegant, fun and perfectly in theme! From the twin peaks venue, to the costumes, the design of every little nook, mystical entertainment…

and last but certainly not least, we got to design a spooky menu with a fine dining touch from cocktails to dessert! Feast your eyes and let your mouth water….

Till Death Do Us Part ~
black charcoal, lemon, maple, cayenne, himalayan salt, garnished with flowers and a coconut sugar-volcanic salt rim

Co**se Bride ~
lavender & orange blossom tea infused with blue spirulina, lemon, agave & bubbly, garnished with flowers & citrus

Truffle Skull Tart ~
pastry tart with almond & white-truffle cheese, onion-balsamic jam,
topped with microgreens & roasted mushroom skulls

Jeepers Creepers ~
fresh mozzarella eyes with olive-caper pupils, wrapped in baked eggplant skin, served over a shot of fiery tomato blood

Moonlight Garden Salad ~
arugula, radicchio, purple cabbage, black berries, candied walnuts, seared mushrooms, pomegranate and orange-cranberry vinaigrette

Witch’s Brew ~
creamy, herbed, green pea soup with fennel, yogurt-spiderweb & pastry snakes

Graveyard Mushroom Ravioli ~
black sesame ravioli filled with mushrooms, caramelized onion, kale, rosemary & tempeh bacon with white truffle Alfredo & marigolds petals

Black Forest Cheesecake ~
cacao-cookie crust and rich chocolate cheesecake with bloody poached cherries infused with orange zest & spices

So grateful to have been a part of such a special celebration! ✨

Featured in 🖤 Link in bio

The magical beings that brought this unique vision to life ✨
Visionary Bride & Groom: /

Planning:
Florals:
Catering:
Photographer:
Magic / Tarot:
Rentals: /
Hair:
Video:
Audio / Tech:
Full Bar: .catering
Trio:
Dress:
Suit:
Rings: Family Heirlooms

06/15/2025

🌶✨ 𝗠𝗲𝗲𝘁 𝘆𝗼𝘂𝗿 𝗻𝗲𝘄 𝗼𝗳𝗳𝗶𝗰𝗲 𝗼𝗯𝘀𝗲𝘀𝘀𝗶𝗼𝗻: the Papas con Chorizo Burrito Bowl 🌿🥑
Made with our scratch-made mushroom–sunflower seed chorizo, fluffy tofu scramble, roasted sweet potatoes, garlicky black beans, and vibrant pico de gallo—served with creamy avocado and sautéed kale—this bowl is bold, nourishing, and next-level satisfying.
We’re now offering 𝗲𝗻𝗲𝗿𝗴𝗶𝘇𝗶𝗻𝗴 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗯𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 + 𝗹𝘂𝗻𝗰𝗵 𝘀𝗽𝗿𝗲𝗮𝗱𝘀 𝗳𝗼𝗿 𝗰𝗼𝗿𝗽𝗼𝗿𝗮𝘁𝗲 𝗰𝗮𝘁𝗲𝗿𝗶𝗻𝗴 — perfect for Meatless Mondays, team celebrations, or just showing your staff a little extra love 💛
🌿✨ 𝗪𝗵𝘆 𝘆𝗼𝘂𝗿 𝗯𝗼𝗱𝘆 𝗹𝗼𝘃𝗲𝘀 𝗶𝘁:
* Packed with plant protein for steady energy
* Full of fiber for happy digestion
* Loaded with anti-inflammatory spices like turmeric, cumin & garlic
* Rich in brain-boosting, heart-loving fats from avocado & seeds
* Naturally supports focus, mood, and vitality—no post-lunch crash!
Now booking for office parties, lunch meetings, wellness events, and more in the LA area! 🌞

📩 DM us or visit our website to check availability. Let’s feed your team something unforgettable.

06/04/2025

𝐒𝐦𝐢𝐥𝐞𝐬, 𝐟𝐥𝐚𝐯𝐨𝐫𝐬, 𝐚𝐧𝐝 𝐮𝐧𝐟𝐨𝐫𝐠𝐞𝐭𝐭𝐚𝐛𝐥𝐞 𝐦𝐨𝐦𝐞𝐧𝐭𝐬 🍽✨ 𝐎𝐮𝐫 𝐩𝐫𝐢𝐯𝐚𝐭𝐞 𝐝𝐢𝐧𝐧𝐞𝐫𝐬 & 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐜𝐥𝐚𝐬𝐬𝐞𝐬 𝐛𝐫𝐢𝐧𝐠 𝐣𝐨𝐲 𝐭𝐨 𝐞𝐯𝐞𝐫𝐲 𝐛𝐢𝐭𝐞! 🤤

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06/03/2025

𝑻𝒉𝒆 𝒇𝒐𝒐𝒅 𝒘𝒂𝒔 𝑨𝑴𝑨𝒁𝑰𝑵𝑮, 𝒆𝒗𝒆𝒏 𝒐𝒖𝒓 𝒏𝒐𝒏-𝒗𝒆𝒈𝒂𝒏 𝒈𝒖𝒆𝒔𝒕𝒔 𝒘𝒆𝒓𝒆 𝒕𝒂𝒍𝒌𝒊𝒏𝒈 𝒂𝒃𝒐𝒖𝒕 𝒊𝒕 💕

Unforgettable weekend. Endless gratitude 💚
From the welcome party to the wedding day, we poured our hearts into every detail — and seeing our food spark joy (even for non-vegan guests!) is the best reward.

Thoughtful menus, allergen care, compostable elegance, and that signature Wild Love energy ✨

To our beautiful couple: thank you for trusting us with your love story

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05/27/2025

🌱✨ 𝐂𝐥𝐢𝐞𝐧𝐭 𝐅𝐚𝐯𝐞𝐬 𝐟𝐫𝐨𝐦 𝐎𝐮𝐫 𝐖𝐞𝐞𝐤𝐥𝐲 𝐏𝐫𝐢𝐯𝐚𝐭𝐞 𝐂𝐡𝐞𝐟 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 ✨🌱

These are just a few dishes that our client’s are currently raving about 🤗…

🍅𝐓𝐨𝐟𝐮 𝐒𝐡𝐚𝐤𝐬𝐡𝐮𝐤𝐚
stewed tomatoes, onion, carrot and peppers, spinach, garlic, parsley and cilantro, topped with with fried silken tofu “eggs” and a side of herbed flatbread

🌶𝐓𝐡𝐚𝐢 𝐑𝐞𝐝 𝐋𝐞𝐧𝐭𝐢𝐥 𝐂𝐮𝐫𝐫𝐲
red lentils stewed with coconut milk, Thai red curry, yellow squash, zucchini, tomato, red bell pepper, cauliflower, tofu, cilantro and a touch of lime
served with quinoa and basmati rice pilaf

🍠𝐉𝐚𝐦𝐚𝐢𝐜𝐚𝐧 𝐒𝐭𝐲𝐥𝐞 𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭
tofu scramble with sauteed tomatoes, garlic, scallions, kale, onions and thyme, comes with roasted yams with jerk seasoning and avocado

🍛𝐁𝐮𝐝𝐝𝐡𝐚 𝐁𝐨𝐰𝐥
organic stir fried tofu and mushrooms with steamed carrot, broccoli, zucchini, squash and seaweed in a coconut amino-ginger sauce with sesame and green onion and wild rice pilaf

Inspired by global cuisines, made from scratch with organic and high quality ingredients.
Designed to nourish the body and delight the senses, it’s food that feels just as good as it tastes. 😋✨

Which dish would you love to try? Let us know your favorite in the comments! 👇🍴

05/21/2025

✨ 𝗔𝗹𝗺𝗼𝗻𝗱 𝗣𝗲𝘀𝘁𝗼 𝗮𝗻𝗱 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗮𝗯𝗸𝗮 ✨ One savory, one sweet — and both absolutely irresistible 🍫🌿

You can find 𝗯𝗼𝘁𝗵 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 in the YouTube video: 🎥 𝗩𝗲𝗴𝗮𝗻 𝗕𝗮𝗯𝗸𝗮 𝗥𝗲𝗰𝗶𝗽𝗲 (𝗦𝘄𝗲𝗲𝘁 & 𝗦𝗮𝘃𝗼𝗿𝘆) by Chef Itzel of Wild Love Vegan Food on the channel 𝙅𝙤𝙮𝙧𝙞𝙙𝙚 𝙬𝙞𝙩𝙝 𝙩𝙝𝙚 𝙍𝙖𝙞𝙣𝙗𝙤𝙬 𝙂𝙤𝙙𝙙𝙚𝙨𝙨

Search it on YouTube or hit the link in bio to watch the full recipe step-by-step 💛

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05/19/2025

🌸𝐁𝐚𝐤𝐞𝐝. 𝐕𝐞𝐠𝐚𝐧. 𝐆𝐥𝐮𝐭𝐞𝐧-𝐟𝐫𝐞𝐞. 𝐀𝐧𝐝 𝐰𝐚𝐲 𝐭𝐨𝐨 𝐩𝐫𝐞𝐭𝐭𝐲 𝐭𝐨 𝐞𝐚𝐭 (𝐚𝐥𝐦𝐨𝐬𝐭).🍩 𝐋𝐞𝐭’𝐬 𝐦𝐚𝐤𝐞 𝐦𝐚𝐠𝐢𝐜 𝐢𝐧 𝐝𝐨𝐧𝐮𝐭 𝐟𝐨𝐫𝐦!

𝐖𝐞𝐭 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
⅔ cup soy milk
1 Tablespoon apple cider vinegar
¼ cup cooked + mashed sweet potato
¼ cup apple sauce
⅓ cup coconut sugar
2 teaspoons vanilla extract
½ cup vegan butter

𝐃𝐫𝐲 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 ½ cup Bob’s 1-1 gluten-free baking flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon Himalayan salt

𝐓𝐨𝐩𝐩𝐢𝐧𝐠𝐬:
fresh berries
fresh edible flowers
sprinkles

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1. Prep sweet potato: peel, dice → boil with just enough water to cover until soft → mash
2. Preheat the oven to 350° F. Lightly oil donut molds.
3. In a blender, mix the Wet Ingredients until smooth → set it aside.
4. In a mixing bowl, sift in the Dry Ingredients through a fine grid strainer → then whisk together.
5. Make a well in the middle of the flour to pour in wet mix → gently, fold together with a silicone spatula until there’s no loose flour (be careful not to over mix)
6. Transfer batter into a piping bag and pipe batter into the donut molds.
7. Bake for 15 minutes. Meanwhile, make frosting.
8. Let them rest out of the oven for 5 minutes
9. Carefully transfer to a wire rack and allow them to cool for 15 minutes
10. Frost donuts and top them with fresh fruit, flowers, sprinkles or other toppings of your choice.

𝐋𝐨𝐰 𝐒𝐮𝐠𝐚𝐫 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠
1 cup vegan cream cheese
2 Tablespoons vegan butter (Miyoko’s oat butter)
¼ cup maple
2 teaspoons vanilla extract
1 lemon’s zest or 1 orange’s zest
optional: beet based food coloring to make it pink

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: mix in the food processor until smooth

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05/14/2025

𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝘁𝗵𝗮𝘁 𝘀𝘄𝗲𝗲𝘁-𝘁𝗮𝗹𝗸𝗶𝗻𝗴 𝘆𝗼𝘂𝗿 𝗳𝗼𝗼𝗱 𝗶𝘀𝗻’𝘁 𝗷𝘂𝘀𝘁 𝘄𝗼𝗼—𝗶𝘁’𝘀 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗯𝗮𝗰𝗸𝗲𝗱 𝗯𝘆 𝘀𝗰𝗶𝗲𝗻𝗰𝗲? 💫🍓

When you speak to your food with love, gratitude, and intention, you're not just raising the vibes — you're influencing your own physiology. Studies show that the thoughts and emotions we carry while preparing and eating food can impact our digestion, nutrient absorption, and even how we metabolize meals. ✨🧠🫀

Your body responds to feelings of safety and joy. So when you whisper sweet nothings to your smoothie or thank your veggies for their nourishment, you’re putting yourself in a parasympathetic (“rest and digest”) state — which helps your body actually take in all that goodness. 🌈💚

Energy is real. Intention is powerful. And food made (and received) with love hits different.

Try it: before your next bite, pause and say something kind. “𝗧𝗵𝗮𝗻𝗸 𝘆𝗼𝘂.” “𝗬𝗼𝘂’𝗿𝗲 𝗯𝗲𝗮𝘂𝘁𝗶𝗳𝘂𝗹.” “𝗜 𝗰𝗮𝗻’𝘁 𝘄𝗮𝗶𝘁 𝘁𝗼 𝗲𝗻𝗷𝗼𝘆 𝘆𝗼𝘂.” 𝗦𝗲𝗲 𝗵𝗼𝘄 𝗶𝘁 𝘀𝗵𝗶𝗳𝘁𝘀 𝘁𝗵𝗲 𝘄𝗵𝗼𝗹𝗲 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲. 🍽️💕

05/13/2025

“𝙄 𝙖𝙢 𝙨𝙩𝙞𝙡𝙡 𝙨𝙖𝙫𝙤𝙧𝙞𝙣𝙜 𝙖𝙡𝙡 𝙩𝙝𝙚 𝙢𝙚𝙖𝙡𝙨 𝙥𝙧𝙚𝙥𝙖𝙧𝙚𝙙”💚
 We’re so grateful for kind souls like this who feel the care we put into each dish — from the flavor and nutrition to the energy we bring to every experience.

Thank you for sharing your joy (and your photos!) — it means the world to us 🌱✨

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05/12/2025

There’s something magical about spending time with animals — the way they see you without judgment, how their calm presence slows your breath, softens your heart, and brings you back to the present moment. 🐮✨

When we connect with animals, we remember our own softness. And choosing a plant-based lifestyle is one beautiful way to honor that connection — by caring not only for them, but also for our own health and the planet we all share. 🌱💚

If you’ve never experienced the joy of cuddling a cow, brushing a pig, or looking into the soulful eyes of a rescued turkey… you must visit ! It’s one of the most heart-expanding places — a sanctuary where animals are loved, safe, and seen for who they really are. 💕🐷🐓

Let your next act of self-care be an act of compassion, too.

05/06/2025

💐 𝐒𝐰𝐞𝐞𝐭 𝐈𝐝𝐞𝐚𝐬 𝐟𝐨𝐫 𝐌𝐨𝐭𝐡𝐞𝐫’𝐬 𝐃𝐚𝐲 💐
𝐌𝐨𝐭𝐡𝐞𝐫’𝐬 𝐃𝐚𝐲 is coming up… have you thought about how you’ll treat the mama figure in your life? 💝
Here’s a little dessert daydream to get the ideas flowing…

Which of these delightfully beautiful desserts do you think your mom, grandma, or chosen mama would love most? 🍪🍓🍊

1️⃣ 𝐂𝐚𝐫𝐝𝐚𝐦𝐨𝐦-𝐄𝐚𝐫𝐥 𝐆𝐫𝐞𝐲 𝐓𝐞𝐚 𝐂𝐨𝐨𝐤𝐢𝐞𝐬
Elegant shortbread with Earl Grey and cardamom, finished with a citrusy orange glaze.

2️⃣ 𝐌𝐚𝐭𝐜𝐡𝐚 𝐀𝐥𝐦𝐨𝐧𝐝 𝐓𝐞𝐚 𝐂𝐨𝐨𝐤𝐢𝐞𝐬
Green tea vanilla cookies topped with marzipan glaze, almonds, and freeze-dried strawberries.

3️⃣ 𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐂𝐫𝐞𝐚𝐦 𝐏𝐨𝐩𝐬𝐢𝐜𝐥𝐞
Dipped in white chocolate + served with lemon-vanilla-poppy mochi cake and edible flower petals.

4️⃣ 𝐎𝐫𝐚𝐧𝐠𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐏𝐢𝐞
Spiced cookie crust, orange-chocolate ganache, a kiss of anise, and candied orange slices.

✨ Just for fun—drop your pick below!

05/05/2025

💕 𝙏𝙝𝙞𝙨 𝙃𝙚𝙖𝙧𝙩 𝘽𝙚𝙚𝙩 𝙎𝙤𝙪𝙥 𝙞𝙨 𝙥𝙚𝙧𝙛𝙚𝙘𝙩 𝙛𝙤𝙧 𝙘𝙚𝙡𝙚𝙗𝙧𝙖𝙩𝙞𝙣𝙜 𝙩𝙝𝙚 𝙬𝙤𝙢𝙚𝙣 𝙬𝙝𝙤 𝙣𝙤𝙪𝙧𝙞𝙨𝙝 𝙪𝙨 — 𝙬𝙞𝙩𝙝 𝙩𝙝𝙚𝙞𝙧 𝙘𝙤𝙤𝙠𝙞𝙣𝙜 𝙖𝙣𝙙 𝙩𝙝𝙚𝙞𝙧 𝙝𝙚𝙖𝙧𝙩𝙨. 𝙈𝙮 𝙖𝙗𝙪𝙚𝙡𝙞𝙩𝙖 𝙇𝙪𝙞𝙨𝙖 𝙡𝙤𝙫𝙚𝙨 𝙧𝙚𝙙 𝙖𝙣𝙙 𝙬𝙤𝙪𝙡𝙙 𝙗𝙚 𝙖 𝙛𝙖𝙣… 𝙩𝙝𝙤𝙪𝙜𝙝 𝙨𝙝𝙚’𝙙 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖𝙙𝙙 𝙝𝙚𝙧 𝙤𝙬𝙣 𝙛𝙡𝙖𝙧𝙚! ❤️‍🔥🌸

𝗛𝗲𝗮𝗿𝘁 𝗕𝗲𝗲𝘁 𝗕𝗶𝘀𝗾𝘂𝗲
𝘺𝘪𝘦𝘭𝘥𝘴 𝘢𝘣𝘰𝘶𝘵 𝟦 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
½ tablespoon avocado oil
1 cup onion, chopped
1 tablespoon fresh ginger, grated or peeled and minced
2 cups beets, peeled and chopped
½ cup carrots, chopped
½ cup celery, chopped
¾ teaspoon Himalayan salt
¼ teaspoon ground fennel
⅛ teaspoon black pepper
2 cups vegetable broth
1 tablespoon tamari
1 cup coconut milk
¼ cup chopped parsley (plus extra for garnish)
¾ tsp dry dill
for garnish: cashew yogurt

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. In a medium pot, heat the avocado oil over medium heat. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the ginger, chopped veggies, salt, ground fennel and black pepper, and saute until fragrant (1-2 minutes)
3. Then, add the broth and tamari and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes (until the carrots/beets are tender)
4. Transfer to the blender, start on low speed then slowly increase and blend 1 minute.
5. Return the pot and whisk in the coconut milk, dill and parsley
6. Ladle the Bisque into bowls and garnish with cashew yogurt and chopped fresh parsley and enjoy!

𝗣𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀:
Heart Health: Beets, avocado oil, and parsley support cardiovascular function.
Anti-inflammatory: Ginger, beets, fennel, and black pepper combat inflammation.
Digestive Support: Ginger, fennel, dill, and onion enhance gut health.
Immune Boost: Parsley, onion, and ginger provide vitamins and antioxidants.
Hydration: Celery, vegetable broth, and coconut milk are hydrating.
Detoxification: Beets support liver health and natural detoxification.

Wild Love Vegan Food

11/14/2025

06/15/2025

06/04/2025

06/03/2025

05/27/2025

05/21/2025

05/19/2025

05/14/2025

05/13/2025

05/12/2025

05/06/2025

05/05/2025

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